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Dreamy Indian Pumpkin Curry
Gotta tell ya about this awesome Indian-style pumpkin curry. It’s super cozy and has pumpkin that just melts in your mouth with a wild mix of spices. The whole thing comes together in one pot — go stovetop or Instant Pot, whatever you like. It hits the spot on chilly days when you want something extra hearty.
Why You’ll Love This
This isn’t your usual curry, friends. It’s got lots of good stuff like fresh veggies and chickpeas for protein, plus it’s totally vegan and free of gluten. Whether you're setting up meals for the week or need dinner fast, this one never lets you down.
All You’ll Need
- Main Hero: Two cups of pumpkin puree — canned or fresh works fine.
- Saucy Base: One cup of tomato sauce or passata.
- Extra Liquid: Two cups of low-salt veggie broth.
- Cream Factor: One cup of coconut milk, full-fat is best.
- Spices: Salt, pepper, curry powder, cumin, turmeric, and a bit of paprika.
- Fresh Vibes: Onion, garlic, and a hit of fresh ginger.
- Veggie Boost: Kale, carrot, and a bell pepper for color.
- Cooking Stuff: Just a spoonful of oil.
- Fun Extras: Try adding chickpeas, a dash of cinnamon, or some coconut if you want.
Whip Up Your Curry
- Final Step
- Toss in the kale at the end, let it soften, and tweak those seasonings if ya want.
- Let It Bubble
- Simmer everything for about 10 minutes so it all gets soft. Add chickpeas now if you’re into them.
- Add Everything In
- Mix in all the spices, then pour in your pumpkin, coconut milk, and liquids.
- Start Cooking
- Pop your oil in a pot, sauté onions, peppers, and carrots until they’re soft, toss in the garlic and ginger.
- Get Prepped
- Chop up the veggies, mince the garlic, grate some ginger, and cube the pumpkin if using fresh.
Serving Up Curry
It’s awesome over fluffy basmati rice with warm naan alongside. Want a lighter bowl? Go with cauliflower rice. Top it with lime juice, cilantro, and roasted pumpkin seeds for extra crunch.
Handy Tips
Let your spices toast first, you won’t regret it for the added flavor. Play around with how much broth you add to make it as thick or soupy as you want. If you like a heartier dish, leave some chunks of pumpkin. Tossing in chickpeas or some lentils will keep you full longer.
Leftovers That Rock
This curry actually gets tastier the next day. Stash leftovers in the fridge up to 4 days or freeze for 3 months. When you heat it back up, add a bit of broth or extra coconut milk to keep it creamy.
Recipe Q&A
- → Is canned pumpkin fine to use?
Absolutely! Both homemade and canned pumpkin work. If it’s thick, pour in more broth to get it just right.
- → What's a good coconut milk swap?
Try oat cream or soy cream for a creamy texture if coconut isn't your thing—any dairy-free option is fair game.
- → How do I add more protein?
Chickpeas go great here. Tofu cubes tossed in at the end are tasty, too.
- → Which leafy greens fit best?
Stick some spinach or kale in at the end to keep them bright and full of goodness.
- → Want it with more heat?
Crank up the spice with curry powder, sliced chili, or just toss in some pepper flakes.